- 6 hard-cooked eggs
- 1/2 teaspoon mustard powder
- 1 1/2 teaspoons cornstarch
- 1 teaspoon white sugar
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 2 cups apple cider vinegar
- Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
03/30/2017
recipepes.com
mustard pickled eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
